Fruity Rice Salad

For an extra fruity salad, replace dried apricots with some freshly segmented orange.

Serves 20

Ingredients

600g Tilda Brown & White Rice

6-8 spring onions

100g sultanas

100g dried cranberries

100g dried apricots, finely diced

150g pecans or cashews

100g mixed seeds

50g baby spinach

2 tsp garam masala

2 tsp ground ginger

2 tsp paprika

1 tsp dried mixed herbs

4 tbsp clear honey

4 tbsp olive oil

Black pepper, to season

Method

Bring a large pan of water to the boil, add the rice and return to a medium boil. Cook for 20-25 minutes depending on required texture. Drain well and refresh under cold running water. Once drained keep chilled.

In a small frying pan, add half the olive oil and fry the spring onions with the spices until tender. Set aside and add the honey, mixed herbs and the remaining olive oil to form a dressing.

Mix all the dry ingredients with the rice, add the dressing and roughly torn leaves then lightly mix through.